Sweet Beet SoupIngredients 3 large gold beets, oven-roasted, then peeled and diced 1 T. extra-virgin olive oil 2 T. butter ½ large sweet onion, about ¾ c. more or less 1 stalk celery 2 carrots, peeled 5 c. chicken stock (I use 5 tsp. bullion paste dissolved in 5 c. hot water) 1 tsp. fresh ground pepper 1 T. dried parsley ½ c. sour cream, tempered with about ¾ cup stock Directions In large stock pot add olive oil and butter, sauté onion, celery, and carrots until crisp-tender. Add beets, stock, pepper, and parsley. Bring to a boil, turn down, and simmer for about 30 minutes. Put sour cream in a bowl and slowly whisk in hot broth ¼ cup at a time. When smooth, add to soup. Heat through, serve or freeze. What's cooking? Find all our Meatless Friday featured recipes here.
Copyright 2018 Margaret Rose Realy, Obl. OSB
About the Author
Margaret Rose Realy, Obl. OSB lives an eremitic life and is the author of Cultivating God’s Garden through Lent, A Garden of Visible Prayer: Creating a Personal Sacred Space One Step at a Time, 2nd Edition, and A Catholic Gardener’s Spiritual Almanac. A freelance writer with a Benedictine spirituality, Margaret has a master’s degree in communications and is a Certified Greenhouse Grower, Advanced Master Gardener, liturgical garden consultant, and workshop/retreat leader.